Oatmeal Banana-Raisin Cookies

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Adapted from a recipe in the cookbook Quinoa 365.

Cream together in a large bowl:

1 1/4 c. brown sugar

1/2 c. margarine

1/2 c. oil

Add to above and mix well:

1/4 c. milk

1 1/2 tsp. vanilla

2 large eggs

1 c. mashed bananas

Combine in a bowl:

1 1/4 c. quinoa flakes

1 1/4 c. flour

1 1/2 c. quick cooking oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. ground flax

1/3 c. sunflower seeds (unsalted)

1 c. raisins

1 tsp. cinnamon

 

Add dry ingredients to wet ingredients and mix well.  Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets.  Bake at 350 for 10 minutes or until bottoms of the cookies are browned.  Let cookies cool completely on cookie sheets before removing.  Makes approximately 3 dozen cookies. Notes:  These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.

 

No Bake Cookies {Gluten Free}

photo: avenafoods.com
photo: avenafoods.com

A classic cookie, easily made gluten free.

2 1/4 c. quick-cooking, gluten-free oats such as Only Oats from http://avenafoods.com/

1 c. shredded coconut

1/2 c. milk

1/4 c. butter

2 c. sugar

1/2 c. cocoa

1 tsp. vanilla

 

Combine oats and coconut in large bowl and set aside.  Combine milk and butter in a saucepan and heat to melt butter.  Stir in sugar and cocoa and mix well.  Bring to a boil.  Add oat mixture, stirring constantly.  Cook for one minute.  Remove from heat and stir in vanilla.  Drop by rounded tablespoons onto wax paper.  Cool and enjoy. Makes about 2 dozen cookies.

Gifts from the Kitchen: Minty Candy Christmas Cookie Mix

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Christmas M&Ms

1/3 cup chopped peppermint candy

Layer ingredients in 1-quart food storage jar with tight-fitting lid in the following order: granulated sugar, brown sugar, combined flour, baking powder, baking soda and salt; chocolate pieces; and peppermint candy. Seal jar.

Cover lid with fabric circle, if desired. Attach gift tag and directions for baking and fabric to jar with raffia or ribbon.

To prepare:

1 jar Minty Candy Christmas Cookie Mix

1/4 cup (1/2 stick) butter, softened

2 eggs, beaten

1 teaspoon vanilla

Preheat over to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray; set aside. Place contents of jar in large mixing bowl. Using fingers, work butter into flour mixture. Combine eggs and vanilla in small bowl. Add egg mixture to flour mixture; stir until dough forms. Shape dough into 1-inch balls; place balls 3 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until cookies are golden. Cool 1 minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely. Makes 2 1/2 dozen cookies.

Breakfast Bean Cookies

From http://dinnerwithjulie.com/2008/10/08/day-282-everything-bagel-cheddar-cheese-and-bean-cookies-in-the-car/
– Reprinted with permission

Packed with protein, fiber, vitamins and minerals, beans are a great way to sneak nutrition into cookies – pureed, you don’t even know they’re there! These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. I call them breakfast cookies because they make a perfect mobile mini-meal.

2 cups oats (quick or old-fashioned, not instant)
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
1 – 19 oz. (540 mL) can white kidney or navy beans, rinsed and drained
1/4 cup butter or non-hydrogenated margarine, softened
1 cup packed brown sugar
1 large egg
2 tsp. vanilla
1/2 cup chocolate chips
1/2 cup raisins or dried cranberries
1/4-1/2 cup chopped walnuts or pecans
2-4 Tbsp. ground flaxseed (optional)

Preheat oven to 350° F.

Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking powder, baking soda, cinnamon and salt and process until combined. Transfer to a large bowl. Put the beans into the food processor and pulse until roughly pureed. Add butter and process until well blended. Add the brown sugar, egg and vanilla and pulse until smooth, scraping down the sides of the bowl. Pour the bean mixture into the oat mixture and stir by hand until almost combined; add the chocolate chips, raisins, nuts and flaxseed and stir just until blended. Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, and flatten each one a little with your hand. (I find this works best if I dampen my hands first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 2 dozen cookies.

Per cookie: 165 calories, 4.9 g total fat (2.3 g saturated fat, 1.3 g monounsaturated fat, 1 g polyunsaturated fat), 27.3 g carbohydrate, 14.5 mg cholesterol, ), 3.4 g protein, 2.4 g fiber. 26% calories from fat.

Variation: Chocolate Lentil Cookies: use lentils in place of the white kidney beans, and replace 1/3 cup of the flour with cocoa, to disguise their colour.

Chocolate Raisin Cookies

These are my husband’s favorite cookies.

Adapted from The Mennonite Treasury of Recipes

1/2 c. butter or margarine

1 c. packed brown sugar

1 egg

1 tsp. vanilla

1/2 c. cocoa

1/4 tsp. salt

1 1/3 c. flour

3 tsp. baking powder

1/2 c. chopped nuts

1/2 c. raisins

2/3 c. milk

Preheat oven to 400. Cream margarine and brown sugar. Add egg and vanilla. Combine dry ingredients, raisins and nuts. Add dry ingredients, alternating with milk, to the creamed mixture.  Drop by teaspoons onto greased cookie sheets.  Bake for approximately 10 minutes. Makes about two dozen, depending on the size.

The Best Oatmeal Raisin Cookies Ever

Cookies Cooling on the Counter

Oatmeal Raisin Cookies are my husband’s favorite cookie. I love these ones because they are low in sugar – the sweetness mostly comes from the raisins. These do not last long at our house.
Adapted from http://dinnerwithjulie.com/2010/11/27/homemade-marshmallow-peeps/

1/4 cup non-hydrogenated margarine, softened
1/4 cup canola oil
1/2 cup packed dark brown sugar
a good shake of cinnamon
1 large egg
1 tsp. vanilla
3/4 cup all-purpose flour
1 1/2 cups old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup raisins or other dried fruit
1/3 cup coconut (optional)

Preheat the oven to 350°F. In a large bowl beat the butter, oil, brown sugar and cinnamon until creamy; beat in the egg ad vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the raisins or other dried fruit and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for 12-14 minutes, until set around the edges but still soft in the middle.

Makes 1 – 1/2-2 dozen cookies.